1/2 pk Egg noodles (12 oz. pk.)
Salt
1 lb Flank steak
3    Med. size carrts
2    Med. size onions
1 pk Mushrooms (10 oz.,)
2 tb Soy sauce
1 tb Catsup
1 1/2 ts Cornstarch
Salad or veg. oil

In saucepot, cook noodles as directed.

Trim fat from steak and cun into 1 1/2″ chunks. Thinly slice carrots and
onions. Cut mushrooms in half.

In med. bowl, combine soy sauce, catchup, cornstarch, and 1/2 ts. salt.
Add flank steak pcs. and sitr mixture gently until meat pcs. are well
coated.

In non-stick 12″ skillet over med.-hi heat, in 2 tb. olive oil, cook
carrots and onions until tender-crisp and lightly browned; with slotted
spoon, remove to another bowl. In same skillet over high heat, in 2 more
ts. oil, cook mushrooms until tender and liquid evaporates; remove to bowl
with carrots and onions.

In same skillet, in 1 more tb. oil cook flank steak mix. abt. 3 min. for
rare. Gently stir in cooked vegs. and 1/2 c. water; heat mix. through,
strirring occasionally.

To serve, drain noodles. Place noodles on 4 dinner plates; spoon flank
steak mix. next to noodles.

Yield: 4 main dish servings.

Nutritional info. per serving: Abt. 520 cal., 24g fat, 94mg chol.,
1005 mg sodium.